I received this from the LiquidProust Regional Oolong Group Buy 2017.

The dry leaf (very tight almost black rolled balls) smells like a middle ground between a strong rock and an alishan oolong with a nice roast but not overly so a slight sweetness also comes through. In a good oolong mood today, I decided to brew up 6g in my 200ml tempered glass teapot with 30 second infusions and 190F water.

The teapot lid smells strongly of honey roasted peanuts and the wet leaves smell like cracker jacks. The liquor is a very transparent light copper brown and smells of roasted edamame. It has a pleasant roasted vegetable umami flavor with a sweet almost vidalia onion lasting sweetness. The tea is smoother than it’s aroma led me to believe with a delicate mouth-feel and noticeable cooling afterwards.

The second infusion is noticeably darker as the tightly rolled tea is able to unfurl in the teapot. The flavor profile moves into more nutty territory, reminding me of roasted chestnuts, and the mouth feel is a bit more oily. The third infusion on is more of the same with the roast dying off a bit more. I stretched it out to six infusions overall.

This was an enjoyable tea that was a worthwhile addition to the group buy as the flavor is akin to other oolongs but still sets itself apart, and shows its terrior.

Flavors: Caramel, Chestnut, Honey, Peanut, Popcorn, Roasted, Sweet, Tannin

190 °F / 87 °C 0 min, 30 sec 6 g 7 OZ / 200 ML

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I am a trained Cicerone (Beer sommelier) attempting to transfer my palette and skills to the tea world.

I have been enjoying tea for well over a decade, and more recently have come across my true passion for tea. I love learning about the culture, history, production, cultivation, and most importantly enjoyment of the beverage itself.

My favorite tea is black followed by sheng then oolong so far.

So far my favorite terroir is Jingmai with Yiwu a close second.



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